Hi Thomas! Were the rolls put in the freezer before the second rise, or following the suggestion in our freeze and bake rolls blog of  immediately shaping and freezing as soon as the dough is mixed, they would likely take 4 to 5 hours to thaw and rise at room temperature. Freezing them after the second rise means there's a very good chance that they'll over-proof either before they go into the oven or while they're in the oven and they'll collapse and be dense. At this point, with Thanksgiving being so close, it may be easier to simply make the dough and filling the night before, let the dough have its bulk rise in the fridge overnight, and then shape them first thing in the morning. They'll likely take a little longer to become puffy than the suggested hour for the final rise because they'll be chilly. 

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